Soraka poriyal (Bottle Gourd)

Sorakaya is another one such veggie which can be used to make sambar, curry, fry or even pickle! Last time I made a curry out of it, I felt that I could do better with fry. So first time I tried with masoor dal. It came out good, no picture though. Then I tried with moong dal. Here is the recipe for Sorakaya with moong dal.

Ingredients
Sorakaya (Bottle Gourd): 1 small, roughly 1 cup
Moong Dal: 1/4 cup
Green Chilies: 1 or 2 according to required spice level
Coconut powder (fresh or dry) grated: 2 tbsp
Mustard seeds: 1 tsp
Curry leaves: 1 string
Hing: 1 pinch
Salt: 1 tsp or according to taste
Turmeric powder: 1/8 tsp
Oil: 1 tbsp

Method:

• Peel the bottle gourd and chop into 1/2 inch pieces.
• Dry roast the moong dal until a nice aroma comes out and dry grind this. The powder should be coarse. 
• Heat oil in a pan and add mustard seeds followed by Asafitida (Hing) and curry leaves. When the leaves splutter, add the slip green chilies. 
• Fry for a few seconds and add the chopped bottle gourd. 
• Cook on medium flame stirring occasionally.
• When its cooked, add the turmeric powder, salt and grated coconut and stir. 

Switch off the stove, add the dal powder and enjoy  as a side dish for rice or roti/naan bread :)